Spicy seaweed
By VicentaLakin
Spring's coming, summer's going to be long. The blend is one of the most essential dishes on the table. I like a little spicy. It's today. It's a cool, spicy, iodized dish. Pickles
Recipe Recommendations
- kelp silk appropriate amount
- chili appropriate amount
- garlic sprouts appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- pepper oil appropriate amount
- sugar appropriate amount
- oil chili appropriate amount
- cooked sesame appropriate amount
- medium spice
- mix
- half an hour
- simple
Steps for Spicy seaweed
1
(b) Scrutinize the sea ribbons slightly and burn the water into a spoon of white vinegar, and boil the seabands in open water for 15-20 minutes, before leaching in ice water until cool
2
Dry peppers cut the rims, garlic, ginger cut to bear, garlic cut into small grains
3
Jealousy, raw smoke, evenly mixed sugar. Get the spicy sauce ready
4
Put a proper amount of spice oil, pepper oil, heat in the pot, then pour into all two
5
(a) The burning of the stoves with a proper amount of vinegar, raw smoke, sugar and spicy oil to be fully modulated for a few minutes
6
The leachate-dryed seaweed wires will be added to the sauce, and the fine sesame will be smoothed. I'll put it in 15 to 20 minutes after it's rinsed
7
It's really hot.Spicy seaweed Make Tips
1. If using dried kelp, soak it thoroughly in advance before cooking;
2. When boiling the kelp strips, add an appropriate amount of white vinegar. This not only removes the distinctive fishy smell of the kelp but also helps it soften more easily and improves the color. If you prefer a softer texture, you can appropriately extend the boiling time;
3. Try to mince the garlic and ginger as finely as possible; large particles will affect the texture. If you do not have garlic shoots, you can substitute them with green onions;
4. It is recommended to use sesame oil for frying the ingredients, as its unique aroma is fully released when heated. If you do not have Sichuan pepper oil, you can add an appropriate amount of Sichuan peppercorns to fry first; once the pepper aroma is released, remove the peppercorns to avoid affecting the texture of the final dish;
5. When frying the seasonings, be sure to use low heat and keep the time short to prevent burning. When adding the fragrant vinegar and light soy sauce at the end, turn off the heat and move the pot away from the stove to prevent oil splattering and injury;
6. Chili oil can be substituted with products like Lao Gan Ma chili oil. If you do not eat spicy food, it can be omitted. You can dip a chopstick into the sauce to taste; it should be just slightly saltier than your usual stir-fry dishes;
7. Toast the white sesame seeds over low heat in advance, let them cool, and store them in a sealed glass jar for ready use.